It’s officially Fall, and we’re starting it off with a pumpkin bang. While sweet pumpkin treats always abound this time of year (think pumpkin spice lattes, pies, etc …), don’t forget that pumpkin is also an all-star in savory recipes like soups and stews. We know: we probably just gave you an excuse to do pumpkin all year long. We won’t tell a soul.
Prep: 20 minutes
Total: 30 minutes
1 medium-sized pumpkin or 4 cups
1 diced white onion
3 cloves garlic, minced
5 cups vegetable broth
½ cup canned coconut milk
4 fresh sage leaves
1 Tablespoon Ava Jane’s Kitchen Avocado Oil
Salt and pepper to taste
Peel the pumpkin, remove seeds, and dice into 1 inch cubes. Set aside.
In a large stock pot, heat 1 Tablespoon of avocado oil and add the onion. Saute for 3 minutes until the onion softens, then add the garlic cloves and saute until fragrant.
Add the pumpkin, broth, coconut milk, sage leaves and Everyday seasoning. Bring to a simmer and let cook for 25-30 minutes until the pumpkin is soft.
Blend the soup either with a stick blender or in a freestanding blender until completely smooth.
Serve topped with your choice of coconut cream, fresh sage, or pumpkin seeds.
Easy to download PDF: Pumpkin Sage Soup